Cauliflower Purée

Garnish

1 tbspBalsamic Vinegar

1/3 cupBlack Lentils

cooked

1 tbspPumpkin Seeds

Black Pepper

FlakySea Salt

Directions

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Don’t you just love it when the squashes are in season! They’re so versatile from sweet desserts to savory meals. I’ve been loving the hasselback sweet potato so I figured why not do it with the butternut squash?

This right here is sweet and savory with a cayenne kick, and the thyme definitely compliments the squash perfectly! This recipe here is also oil free like all of my other recipes here.

I hope you guys love this and let me know in the comments below what you think! Enjoy and happy cooking!

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Steps

1

Done

Hasselback Butternut Squash

Preheat oven to a 180 degrees celsius. While preheating, carefully make slices into butternut squash. Use chopsticks on either side to guide you with the deepness. -watch video for a better idea :) Then season butternut squash on all sides with the seasonings. Place butternut squash flat side down and bake dry(without oil) for 1 hour.

2

Done

Cauliflower Purée

While the butternut squash is cooking in the oven, roughly shop your cauliflower florets and wash them thoroughly. Bring some water to boil and once boiling, drop cauliflower florets in. Boil for about 5-10min until very tender.

3

Done

Once cauliflower is tender and pierced easily with a fork, drain cauliflower and place in a blender. Into the blender, add in the rest of the ingredients and blend until smooth and creamy. Adjust salt as you go.

4

Done

Assembling

Once the squash is cooked, it's time to assemble. Place purée on the serving plate then top it off with the hasselback butternut squash. Then to garnish add on some black lentils, pumpkin seeds and a drizzle of balsamic vinegar. Lastly, sprinkle some flaky sea salt, chili flakes and black pepper if desired.